The effects of different horticultural practices on the chemical flavour composition of some cabbage cultivars

MacLeod, Alexander J.; Nussbaum, Michael L.

doi:10.1016/s0031-9422(00)86680-7

Cited by 30 publications

(14 citation statements)

References 10 publications

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“…Although the cultural requirements to maximize production of head cabbage (Brassica oleracea Capita Group) are well documented (Wien & Wurr, 1997), the effects of field management on cabbage sensory characteristics are less known. Variety, plant spacing and planting date are reported to affect a wide range of organic compounds associated with cabbage flavor (MacLeod & Nussbaum, 1977;Rosa, David, & Gomes, 2001;Van Etten, Daxenichler, Williams, & Kwolek, 1976). Some production factors may also play a role in human perception of cabbage quality.…”

Section: Introductionmentioning

confidence: 99%

Triangle tests indicate that irrigation timing affects fresh cabbage sensory quality

Radovich

Kleinhenz

Delwiche

et al. 2004

Food Quality and Preference

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Section: Introductionmentioning

confidence: 99%

Triangle tests indicate that irrigation timing affects fresh cabbage sensory quality

Radovich

Kleinhenz

Delwiche

et al. 2004

Food Quality and Preference

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“…Factors which affect glucosinolate concentration may, in general, be expected also to exert an influence on flavour (MacLeod 1976;MacLeod and Nussbaum 1977;.…”

Section: Introductionmentioning

confidence: 99%

“…Bible and Chong (1975) referred to the influence of climate during plant growth on the amount of SCN-(as a measure of glucosinolates). Glucosinolate levels are also affected by season (Michajlovskij and Langer 1959;Neil and Bible 1972;MacLeod and Nussbaum 1977). Chong and Bible (1974) demonstrated changes in glucosinolate concentration during plant ontogeny.…”

Section: Introductionmentioning

confidence: 99%

The variation of glucosinolate concentration during a single day in young plants of Brassica oleracea var Acephala and Capitata

Rosa

Heaney

Rego³

et al. 1994

J Sci Food Agric

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Changes in the total and individual glucosinolate concentrations of Portuguese leaf type cabbage (Brassica oleracea var acephala cv Galega) and white cabbage (B oleracea var capitata cv Predena) were monitored throughout the day. In the first experiment (experiment 1) conducted during two hot days, plants of Galega were grown to the four-leaf stage, harvested at 06:00 h, 10: 00 h, 14: 00 h, 18 : 00 h and 22 : 00 h and analysed for glucosinolate concentration. In a second experiment (experiment 2) in milder circumstances, Predena and Galega were grown and harvested similarly. Five glucosinolates were detected using a high-performance liquid chromatography method. In experiment 1 the major compound found in Galega was 3-methylsulphinylpropyl glucosinolate (glucoiberin) followed by allyl-(sinigrin) and indol-3-ylmethyl (glucobrassicin) glucosinolates whilst in experiment 2, indol-3-ylmethyl-was the major compound in both cultivars, followed by allyl-and 4-methoxyindol-3-ylmethyl glucosinolates. A significant decrease in total glucosinolate concentration was noted between 1O:OO h and 14:00 h, and the highest concentrations occurred at 18:OO h in experiment 1 and between 06:00 h and 10:00 h in experiment 2. For the total glucosinolate concentration and each of the detected glucosinolates there were very high significant differences (P < 0401) across the five sampling times in experiment 1. In experiment 2, Galega showed significant differences for total glucosinolate (P < 0.01), allyl glucosinolate (P < 0.05), indol-3-ylmethyl-(P < 0.05) and I-methoxyindol-3-ylmethyl-(P < 0.05), whilst in Predena only 4-methoxyindol-3-ylmethyl concentrations were significantly different (P < 0.01) across sampling times.

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“…Seedlings of kohlrabi (var Lanro) were raised in a agronomic factors such as water regime (Freeman and nursery and each individual transplanted to a MitscherMossadeghi 1973), plant spacing (MacLeod and Pikk lich pot filled with a mixture of 5 kg sand and 2 kg loamy 1978), sulphate nutrition (Freeman and Mossadeghi clay soil (pH 7.39, available P,O,: 53 mg kg-', K, O: 1972) and maturity (MacLeod and Nussbaum 1977) are 75 mg kg-I). known to have significant effects.…”

Section: Introductionmentioning

confidence: 99%

The influence of different nitrogen and potassium fertilisation on the chemical flavour composition of kohlrabi (Brassica oleracea var gongylodes L)

Fischer

1992

J Sci Food Agric

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Abstract:The aims of this study were to investigate the influence of fertiliser treatments on the chemical flavour composition of kohlrabi (Brassica oleracea var gongylodes L). Increasing nitrogen and potassium supply resulted in variable amounts of isothiocyanates, organic cyanides, sulphides and aldehydes measured by headspace analysis. Therefore it could be suggested that the desirable flavour of kohlrabi is influenced by the level of fertilisation. The effect of applied potassium on flavour quality is less clear cut. The observed inverse relationship between the amounts of flavour compounds and nitrogen supply might be utilised in production practices to obtain an optimal flavour quality.

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The effects of different horticultural practices on the chemical flavour composition of some cabbage cultivars

Cited by 30 publications

References 10 publications

Triangle tests indicate that irrigation timing affects fresh cabbage sensory quality

Triangle tests indicate that irrigation timing affects fresh cabbage sensory quality

The variation of glucosinolate concentration during a single day in young plants of Brassica oleracea var Acephala and Capitata

The influence of different nitrogen and potassium fertilisation on the chemical flavour composition of kohlrabi (Brassica oleracea var gongylodes L)

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